I love going to food truck festivals. It’s a great way to spend the day with friends and family.
I especially like being surprised when I come across food trucks I’ve never been to before.
I am a huge food truck supporter. I see how much hard work goes into any food business, but food truck owners have some extra added challenges.
Their work space is limited. Most food trucks don’t have a lot of internal space, and the space is only reduced more when the owner and his employees occupy the truck, and there’s the addition of all of the equipment they are going to need.
Then there are all kinds of licenses and permits to obtain. There are lots of permits or licenses a food truck operator must apply for.
Food trucks will need to comply with food safety ordinances, OSHA regulations, proper waste disposal regulations, driving regulations, public health laws, tax laws, regulations about temperature control for food, running water, parking regulations, driver’s license laws…etc.
I’m sure I’m missing a few things, but you get the picture.
Then they have to hope the food they create is good. Will it sell? Will people think it’s good enough to spread the word?
Even if their friends and family are supportive, there is no way to tell if a food truck will be successful.
There is no crystal ball to give food truck owners a clear answer. It’s all going start out with trial and error, and maybe a few prayers.
In the last couple of years, I became friendly with a few food truck owners through social media.
I initially wrote about their food, thanks to word on the street and social media.
Most of the comments came from The Wednesday Warriors and the Jersey Food Warriors social media pages.
Since then, I’ve become a friend and supporter to handful of these hard working folks.
It’s time to shine the spotlight on some of the best Barbeque on wheels.
